How long do eggs keep?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) : One Thread
Do eggs keep for an extended time? Raw ? Hard boiled? How long? Thanks for the help, Respectfully submitted, Tom
-- tom ziegler (firstname.lastname@example.org), November 23, 1999
Try posting this to the prep forum ....
-- BigDog (BigDog@duffer.com), November 23, 1999.
Hey... I know this one. -vbg-
I just hunted up the info for myself. Safeway had a ton of "B" eggs and I figured this was close enough to rollover to do a stock up (since I never got around to raising chickens). [BTW.. do you know the trick of buying "B" eggs? They are just the repackaged dozens from when one in a carton is broken. When the store repackages them into a new carton they can no longer be sold as "AA" or "A" grade. Same eggs though. 69 cents a doz. at my store - less than half price. Deal!]
Check out this thread:
Probably more info on the prep forum.
I used the paraffin method and dipped 12 dozen eggs. Warning.. if the egg is COLD the shell may crack. That happened to a half-dozen before I noticed it. The egg didn't totally break, but I will use those up quickly and not store them.
-- Linda (email@example.com), November 23, 1999.
As they come from the "manufacturer" eggs have no specific expiration date. Normally, fresh eggs from the farm (or coop) keep pretty well if they are refrigerated. Fertile eggs seem to keep better than eggs from caged layers.
We have used eggs that were several months old. They weren't as good as fresh eggs, but they hadn't spoiled and we didn't get sick. they had been refrigerated.
I'm not sure I would try to keep eggs for a very long time as a matter of course. It would be better to have a couple of chickens if you have the space.
Commercially packaged eggs may have quite a few weeks on them when you buy them at the store. Best course would be to find a farmer to supply your eggs.
-- gene (firstname.lastname@example.org), November 23, 1999.
We've always had chickens...........right now we've got a dozen, who provide about 8 or 9 eggs a day when they're producing. Right now they're moulting, which chickens do about once a year. During this time they don't lay eggs. Hopefully, they'll start laying again in a few weeks. But, because of Y2K, I just bought 18 baby chicks a few weeks ago. They mature quickly, and will be laying eggs around the middle to end of March. So, our mature chickens will start laying again soon, and we'll have the new chickens laying eggs in March. I was careful this time to purchase only breeds that have a reputation for high egg production.
-- Linda Hitchings (email@example.com), November 23, 1999.
Ever hear of WATERGLASS? The common name for sodium silicate, which was used almost universally I think up until refrigeration became more common, by householders to preserve their eggs. It's a clear, viscous, almost gelatinous glop -- like gooey water -- which is inert and non-toxic and impermeable to oxygen. Once your eggs are placed in a vat or tub of waterglass, it prevents their absorption of oxygen and preserves their freshness for ..... ??? that part I don't know yet. MOnths at least. You should be able to order it through your pharmacist. Just BE STGRAIGHT -- tell them you want it for preserving eggs in case the power goes off.
Squirrel Hunter >"<
-- SH (firstname.lastname@example.org), November 23, 1999.
By law, due to marketing and shipping conditions, eggs can be labelled "Fresh" up to 40 weeks. No, that's not a typo.
-- Joe (email@example.com), November 23, 1999.
From an old chicken farmer I once knew:
Eggs will keep for up to 6 months. They are best stored in the cardboard cartons like they come in at the store and are refrigerated at about 40*. You can tell when they are getting old when they spread all over the pan when you break them - newer eggs will stay together better (not spread all out). By the way, you should use eggs at least 2 weeks old for beating as for merangue (new ones won't froth up as nice) and boiling (new eggs don't peel easily.)
Emu eggs on the other hand reach the 2 week stage after about a week. Now, I just bought a pair of Toulose geese. Are goose eggs similar to chicken eggs? That will be the new adventure to learn!
-- Valkyrie (firstname.lastname@example.org), November 23, 1999.
I have eggs I dehydrated over a year ago in ziplock bags. I use some of 'em from time to time just to check to see if they're still good. No problems so far. I have used dehyrated eggs that were over 5 years old with no problems.
Dry 'em, powder 'em, seal 'em in bags, put 'em on the shelf or in the frige...doesn't matter. They'll keep for years.
-- hunter (email@example.com), November 23, 1999.
Hi, Tom! If you're new to prepping, then you will find lots and lots of helpful information on the sister site TB2000 Preparation Forum, including long threads in the archives on how to keep eggs. A number of the posters there are a great help, because they've been at this self-sufficiency stuff for a long time and know from experience.
-- Elaine Seavey (Gods1sheep@aol.com), November 23, 1999.
Just pickle them or smear them in KY Jelly or Vaseline. My nan used to use vaseline and they kept all over winter months. Cheers
-- pauline jansen (firstname.lastname@example.org), November 23, 1999.
I have been searching for powdered eggs as an alternative for real eggs ( like the kind you use at big camp-outs). Checked every grocery store, sams, cosco, outlet. They all say they have never carried powdered eggs. Can anyone suggest some place I could get some. I was told by one grocery store they sell them to bakeries but not the public. Tried bakeries,no luck. Thanks, Diane
-- DIANE (MAvERICK@neworld.net), November 23, 1999.
Scramblettes and Just Whites are available in my city supermarket in small containers (low cholesterol dried eggs) in the baking section. I had to look hard.
Whole eggs in powder form are available from survival food vendors. They are pretty cheap (about $20 for a #10 can). You can also get them from King Arthur flour which carries them for baking as well.
If you want specific info, email me at the real address listed here. No really, it's a real address.
-- nothere nothere (email@example.com), November 23, 1999.
From: Y2K, ` la Carte by Dancr (pic), near Monterey, California
I'm responding on the new thread that SH started for you over on the Preparation Forum about Water Glass.
-- Dancr (firstname.lastname@example.org), November 23, 1999.
We had toulouse geese, and their eggs are BIG. Equal to about three large chicken eggs, maybe even four. They, like duck eggs, are very edible, but much "richer." It's a matter of taste. Keep the eggs stored in cold granary, pushed down into grain. When you have enough, set them under a "cluck," or a brood hen. She will hatch them for you. She might not be able to cover more than 3 or 4, so you might want to try for several clucks with gooseggs. Geese are good for weeding yards, but protect your flowers and herbs. They also taste YUMMY! PS: If you have a goose who "charges" you, simply walk toward the goose with your arms out to your sides. Call his bluff, and he will back down.
-- Liz Pavek (email@example.com), November 23, 1999.
Tom, from somebody who's been in the egg business and "messin" with chickens for 20 years: the eggs you buy in the store are usually about 3 weeks old and do not have near the good flavor of fresh ones. If you must store them, refrigerated fresh eggs will be good for about 6 weeks to 2 months. Room temp. eggs will be good for about 3 weeks as long as temp does not exeed 78 degrees. If you want to extend the shelf life of your eggs, coat them in mineral oil. This seals the pores in the egg shell so no oxygen can get in.
If you can get fertilized eggs, why not just incubate them, hatch them out, and raise a few chickens of your own. Then you'll always have fresh eggs, one of natures most perfect foods.
-- doktorbob (firstname.lastname@example.org), November 23, 1999.
Goosey and Luci must have been someones sorta pets because they are not at all aggressive, but rather friendly. They are very quiet except when some one walks up the drive. Geese eggs are larger than my chicken eggs, but I have been dealing with emu eggs for the last 5 years or so and they are HUGE - they are equal to about 10 to 12 chicken eggs and are dark green when they are laid (like a big avacado. Really fun to play Easter egg tricks on people who have never seen one before!
-- Valkyrie (email@example.com), November 23, 1999.
Good evening. When blue water sailing a few years ago, we coated the eggs with vaseline. Be sure to get total coverage to keep air out. One rotten egg can damn near drive you overboard.
-- michael frazier (firstname.lastname@example.org), November 24, 1999.
Have you tried restaurant suppliers? They sometimes sell retail to private buyers. You might also want to consider contacting the people that sell dehyrated food for hikers and backpackers. It will be spendy, but, if money is of little concern, you might want to look into it. It seems that the White House contacted Alpine foods earlier this year, and sent them into a tailspin. I don't remember if anyone offered acceptable confirmation or not, but it was an interesting bit in information at the time.
There is a series of posts on drying eggs on the Cosmo forum at:
if you want to try to do your own. As I posted above, drying eggs is a sure-fire way to keep them usable for long periods of time.
-- hunter (email@example.com), November 24, 1999.